Ingredients:
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, well drained
- 4 bananas, sliced
- Topping:
- 2 cups whipped topping (such as Cool Whip)
- 1 cup strawberries, sliced
- 1/2 cup chopped walnuts or pecans
- Chocolate syrup, for drizzling
- Maraschino cherries, for garnish
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Layer the well-drained crushed pineapple evenly over the cream cheese mixture.
- Arrange the sliced bananas on top of the pineapple layer.
- Add the Topping:
- Spread the whipped topping evenly over the banana layer.
- Sprinkle the sliced strawberries and chopped nuts over the whipped topping.
- Drizzle with chocolate syrup.
- Garnish with maraschino cherries.
- Chill and Serve:
- Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.
- Serve chilled and enjoy!
